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De Wisent Koffiebranderij

De Wisent from Uden connects local identity with Italian coffee culture, specialty coffee, and a sustainable approach for hospitality, offices, and workshops.

De Wisent Koffiebranderij Beans

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More About De Wisent Koffiebranderij

The Fusion of Local Identity and Italian Coffee Culture
In October 2021, Harm Thoonen founded De Wisent Koffiebranderij. He has been working with coffee and various brewing techniques since 2010. The company name refers to the European bison found in the De Maashorst nature reserve. The brand cleverly combines this local identity with classic Italian barista culture. For the hospitality and service industry, they use the specific label Caffè Bisonte. The company currently operates from two active locations in Uden. Brouwerstraat 10 serves as the formal business address, while the roastery and the atmospheric workshop space are located in ’t Handelshuys on the Udenseweg.
A Small Team with a Technical Approach
A tight-knit team of just four coffee enthusiasts drives this regional enterprise. Harm Thoonen is the owner and the primary face of the brand, having completed formal training and holding certifications from Coffee Consulate and SCA. Barista Babet handles the education and serves as the face of the workshops. Kelly van Haaren strengthens the team part-time following a successful internship.
Production utilizes a fully electric Probat P12e roaster. This modern machine is linked to advanced software for precise and reliable measurements. Previously, the team used a handmade Giesen W6A roaster. The goal is always to extract the best flavor from every bean; therefore, they carefully test and evaluate every batch using multiple brewing methods. The technical roasting process follows a structured path through homogenization, drying, the Maillard reaction, and flavor development.
Steps Toward a Circular Future
At the start of 2025, the roastery launched its own sustainability label called “Groen bezig”. De Wisent aims to be a fully circular company by 2030. They roast 100​% electrically, with half of the power coming from solar panels. The packaging is CO2-neutral certified for a significantly lower ecological impact. Additionally, large corporate clients can opt for reusable tins that are returned after use.
Sustainability also plays a major role in the local logistics chain. The roastery partners with bike courier Groenbezorgen for regional deliveries. In a previous year, this specific network already prevented fifty thousand car trips. The sustainable delivery network strives for further growth and is now active in over sixty cities.
The sourcing of green beans is governed by strict quality requirements and certifications. All coffee comes exclusively from EUDR-certified plantations in guaranteed deforestation-free areas. The roastery employs a direct-trade principle and maintains continuous contact with producers, investing directly in local development programs in the various countries of origin via an additional premium.
From Accessible Blends to Specialty Coffee
The current selection features fourteen different types of coffee beans. The house style focuses on balanced, full-bodied, and sweet flavor profiles designed to appeal to a wide audience. Within this range, several signature blends immediately stand out:

Originale melange: A combination of arabicas from Brazil, Guatemala, and Ethiopia with Indian robusta, rich in notes of orange, raisin, honey, and dark chocolate.
Robuust: The most highly regarded regional blend featuring beans from Brazil, Peru, and India, ideal for super-automatic machines and filter coffee.
Dolce melange: A softer option from Brazil and Honduras with flavors of milk chocolate, honey, and nuts.
Dark roast Mocca: A powerful blend with pronounced flavors of dark chocolate, nutmeg, and light fruity notes.

Alongside the permanent blends, the brand offers exclusive single origins. For these specialty coffees, they maintain a strict quality threshold of at least 80 SCA points. A striking example is the Colombia Finca Las Palmas. This Pink Bourbon scores 87.5 points following an anaerobic fermentation of 190 hours. Its flavor profile includes mango, strawberry, pineapple, caramel, and honey. Other standouts in the assortment are the Costa Rica Don Alexis Black Honey and the Ethiopië Yirgacheffe GERSE.
A Total Concept for Hospitality and Offices
Wisent positions itself emphatically as much more than a standard roastery. They offer a complete and well-thought-out concept for the hospitality sector and the broader corporate market. This total package includes freshly roasted coffee, tea, cleaning supplies, machines, and various barista accessories. For offices, coffee serves as an important tool for hospitality and employee satisfaction. The hardware offering ranges from entry-level models like the Iberital IB7 to highly advanced custom machines. In doing so, they work closely with renowned brands such as JoeFrex, Profitec, Animo, and Kees van der Westen.
The business network also includes strong culinary and logistical corporate connections. Together with the Michelin-starred restaurant Versaen, they developed the exclusive Ster Melange. This blend combines high-altitude beans from Brazil, Ethiopia, and Rwanda. Additionally, partner Sethone Cateraars provides on-site event catering with a professional mobile espresso bar.
Sharing Knowledge through Workshops and Tastings
Education forms a fundamental pillar within the company philosophy and daily practice. The roastery regularly publishes in-depth articles on extraction, origin, and the artisanal craft of the barista. Internally, they make structural use of the well-known Jean Lenoir aroma kit. With this, they precisely fine-tune the complex aromas and flavors from procurement through to final production.
Furthermore, the company organizes public tastings with an elegant, wine-like approach. The first successful public tasting sessions took place as early as the spring of 2022. The barista workshops at ’t Handelshuys are always highly practical and intentionally kept small-scale. Groups of four to eight participants receive intensive, personal guidance over approximately two hours. After the session, each student receives an informative handbook and a bag of fresh beans to practice with at home.

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